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Tomato Coconut Mussels Recipe

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4.2 from 13 reviews

This vibrant Tomato Coconut Mussels recipe combines fresh mussels with a rich, aromatic tomato and coconut milk broth infused with spices like saffron, paprika, and red pepper flakes. Cooked on the stovetop, it features sautéed onions and garlic, fresh tomatoes, and finishes with fresh cilantro and a splash of lemon juice for brightness. Perfect for a flavorful and satisfying seafood meal in under 30 minutes.

Ingredients

Mussels

  • 2-3 lbs fresh mussels, cleaned

Sauce

  • 2 tbsp olive oil
  • 3 tbsp butter
  • 1 small onion, diced
  • 6 cloves garlic, minced
  • 1 tsp paprika
  • 1/2 tsp red pepper flakes
  • 1/4 tsp saffron
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 3 whole tomatoes, diced
  • 1 cup seafood broth (or stock)
  • 3/4 cup coconut milk
  • fresh cilantro, a generous handful
  • fresh lemon juice, from 1 lemon

Instructions

  1. Sauté the aromatics: Heat the olive oil in a large cast iron skillet or deep sauté pan over medium heat. Add the butter and wait until fully melted. Add the diced onion and minced garlic, cooking for 3 to 4 minutes until softened and fragrant.
  2. Cook down the tomatoes: Add the diced tomatoes to the pan and cook for about 5 minutes, stirring occasionally, until they soften and start releasing their juices, forming a flavorful base.
  3. Season the broth: Stir in the paprika, red pepper flakes, saffron, sea salt, and ground black pepper. Let the spices cook with the tomatoes for about 30 seconds to bloom their flavors.
  4. Add the liquids: Pour in the seafood broth and coconut milk, stirring well to combine. Bring the mixture to a gentle simmer to develop a rich broth.
  5. Steam the mussels: Add the cleaned mussels to the skillet and gently stir to coat them with the sauce. Cover the pan and cook for 5 to 7 minutes, or until the mussels have opened fully.
  6. Finish with cilantro and lemon: Once the mussels open, add a generous handful of fresh cilantro to the pan. Cover for an additional minute to wilt the cilantro into the broth. Finish by squeezing fresh lemon juice over the mussels before serving.

Notes

  • Discard any mussels that remain closed after cooking.
  • You can substitute seafood broth with chicken or vegetable broth if preferred.
  • For a spicier dish, increase the red pepper flakes to taste.
  • Serve with crusty bread or over rice to soak up the delicious broth.
  • Ensure mussels are thoroughly cleaned and debearded before cooking.

Find it online: https://miracooking.com/tomato-coconut-mussels-recipe/